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The fame of Isigny butter goes back to the 16th century. Years later, in the 19th century, the population of Paris alone consumed 800 tonnes of butter a year. How do they explain the fact that the gourmets of the day favored Isigny butter? It is simple! The Isigny terroir has the advantage of a mild, damp climate; is near the sea; and enjoys the benefits of the Bessin and Cotentin marshes. The cows which graze there are fed on grass rich in iodine, beta carotene and trace elements.<p><P>The quality of Isigny butter reflects all these natural advantages. It is impossible to confuse it with any other butter. It is yellow like buttercups; it has a faint taste of hazelnuts; contains coarse rock salt; and it is rich in Vitamin A. All of these qualities were noted in the Appellation d'Origine Controle specification, which has been in force since 1986.
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